Dairy products hold a place of deep respect in Armenian cuisine, cherished almost as much as bread itself. They are enjoyed not only as standalone dishes but also as essential accompaniments and flavor enhancers in a variety of meals. Among these, cheese occupies a particularly important role in the Armenian diet. The country boasts a remarkable variety of cheeses—many infused with herbs, garlic, and other flavorful additions. Armenia’s well-developed tradition of household cheesemaking stands out for its diversity, as well as for its inventive use of byproducts such as whey and buttermilk, which are repurposed rather than wasted. One such example is zhazhik, a type of cottage cheese prepared from matsun whey or buttermilk.
Perhaps the most iconic of all Armenian cheeses is chechil—a distinctive, hand-pulled, and twisted cheese known for its fibrous texture and mildly salty taste. Chechil is often enjoyed on its own, as part of a cheese platter, or paired with Armenian bread and herbs.
Among all dairy products, matsun holds the highest esteem. This rich, thick fermented milk has been a staple in the Armenian diet since ancient times. The very name “matsun” derives from the Armenian verb matsutsel, meaning “to thicken,” a nod to its creamy, cultured consistency. Matsun serves as the foundation for several traditional dishes, most notably spas, a warm, tangy soup made with fermented milk and wheat grains. In the warmer months, matsun is diluted with cold water to create tan, a light, refreshing beverage that is indispensable during the summer heat. Tan is prized not only for its cooling properties but also for its ability to hydrate and replenish, making it a beloved drink throughout the season.